Ingredients
Crust:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup powdered erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
Filling:
- 2 cups zucchini, peeled, cored, and diced (for a low-carb “apple” substitute)
- 2 tablespoons lemon juice
- 1/4 cup erythritol
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon xanthan gum
Topping:
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol
- 1/4 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- Prepare the Crust:
- In a large bowl, mix together the almond flour, coconut flour, powdered erythritol, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the egg and mix until a dough forms.
- Press the dough evenly into the bottom of the prepared baking dish.
- Bake for 10-12 minutes until lightly golden. Set aside to cool.
- Prepare the Filling:
- In a saucepan over medium heat, add the diced zucchini and lemon juice.
- Cook for about 5 minutes until the zucchini starts to soften.
- Add the erythritol, cinnamon, nutmeg, and ginger. Stir to combine.
- Sprinkle the xanthan gum over the mixture and stir well to thicken.
- Remove from heat and let cool slightly.
- Prepare the Topping:
- In a medium bowl, mix together the almond flour, coconut flour, erythritol, and cinnamon.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Assemble the Bars:
- Spread the filling evenly over the baked crust.
- Sprinkle the topping mixture over the filling.
- Bake:
- Bake for 20-25 minutes, or until the topping is golden brown.
- Remove from the oven and let cool completely in the baking dish.
- Serve:
- Once cooled, cut into bars and enjoy!
These bars can be stored in an airtight container in the refrigerator for up to a week…..
